Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa
Henry, Diana
Synopsis "Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa"
Discover the delicious flavors of the Mediterranean, Middle East and North Africa in this book from bestselling cookery writer Diana Henry. A culinary exploration of the Mediterranean, Middle East and North Africa "A glorious and magical feast for the senses" - Claudia Roden "An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories" - Yotam Ottolenghi "Diana Henry manages to guide you through recipes with very little instruction, because she's so precise with her working" - NEW YORK TIMES In Crazy Water, Pickled Lemons, Diana Henry has gathered together dishes that combine flavors in ways long forgotten - or not yet discovered - in many Western kitchens. Colorful, aromatic and perfumed ingredients, from leathery pomegranates with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of warmer climes to your table and pleasure to your kitchen. CONTENTS INCLUDE: The Spice Trail Jewelled Persian rice; Harissa-marinated lamb with spiced mash & cinnamon onions Fragrance of the Earth Thyme, oregano & citrus roasted poussins; Lemon & rosemary cake A Bowl of Fresh Herbs Chermoula tuna with pomegranate couscous; Chilled avocado & coriander soup Sweet Cloves & Liquid Gold Catalan black rice; Salt-baked potatoes with crème fraîche & new season's garlic The Sweet & the Sour Pearl divers' rice; Adam's Café's North African pickles Of Sea & Salt Pasta with two anchovy sauces; Rhone Ferryman's beef with camargue red rice Plundering the Stores Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream Fruits of Longing Provençal roast lamb with figs, goat's cheese & walnuts; Moroccan lamb & quince tajine Curds & Whey Sweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranate Food from the Hearth Lamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggio Pith & Skin Pork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jam Heaven Scent Meringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh
